“As a child, I sometimes heard about fishers who returned after a few days at sea without a catch. I thought those were terrible stories. Nobody wants empty seas - because of nature and our food, but also for our children, who may want to become fishers themselves.”
(Belgium)
Prep time
20 mins
Cooking Time
45 mins
Serves
4
Ingredients
- 750g MSC certified white fish (hake, haddock or Cape whiting).
You’ll also need…
- 250-300g frozen spinach
- 1 cauliflower or broccoli
- 1 leek
- 400-500g cottage cheese
- 1tsp nutmeg
- 70-100g concentrated tomato puree
- 50-100g water
- 3-4 lasagne sheets (natural or green, with spinach)
- 1 cup (70g) grated cheese and Parmesan (mix 2 cheeses for taste)
- 2 tbsp of plain flour (or spelt flour)
- Sea salt and black pepper
- Oil for frying
Method
- Preheat the oven to 180 °C. Then, cut the fish into bite size pieces, generously coat them in flour and place them in a greased baking dish. Season with salt and pepper.
- Chop the leek finely and cut the cauliflower or broccoli into bite-sized pieces, not too big. Defrost the spinach, squeeze out the water and chop finely. Put all the vegetables in a pan or wok and fry them briefly.
- Put the tomato puree and a little water in a pan on the hob not on the fire and let it simmer a little. Season with salt and pepper. Then grate the nutmeg into the cottage cheese and spread it over the fish. Then lay the lasagne leaves on top.
- Next add a layer of the vegetable mixture, some of the tomato puree mix.
- Put the baking dish in the oven and bake for 20 minutes covered with aluminium foil with holes. Then sprinkle with the grated cheese and place back in the oven without the aluminium foil for a further 20 to 25 minutes.
- Serve with a green salad or cooked vegetables.
 | Chef Naledi's Tip: This dish is perfect for meal prep. Simply assemble as per recipe and freeze. Then bake from frozen. |
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